A classic Indian vegetable curry with rich spices and flavors. A daily go to nutritious curry that goes best with chapati or steamed rice.
In a pan add 1/2 tsp oil, 1/4th tsp rai, 1/4th tsp jeera, 1/4th tsp ginger garlic paste and saute well.
Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.
Add 1/4 cup diced brinjal, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp dry mango powder, 1/4th tsp black pepper
powder, 4 kadi pata, saute and add water to cook.
Close with lid and allow to cook.
Add 1/4th cup boiled diced potato and saute.
Add 1/4th tsp chopped coriander leaves.
Add water and 1 tsp groundnut powder.
Mix well and cover with lid till cooked.
Add 1/4th tsp salt and mix well.
Serve hot with chapatti.